Brisket ( The Whole Story)

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Jack W.

Sous Chef
Mar 1, 2005
N. Charleston, SC
Raine said:
Our biggest challenge right now appears to be getting employees.

Once you break the ice you shouldn't have too much of a problem. I wish I lived a little closer, I'd love to get something partime, since me and the BBQ genious split. It seems that the pool is kind of self filling. You find your best people from the people you've already got.

Pigs is right. Don't be afraid to make a living though. IMHO I'll pay for what I get as long as it's worth what I paid for it. An old restaurant mentor of mine used to say. You know Jack, 99% of the business that go out, go out because they couldn't pay their bills.

If you produce a good, consistent product and offer a value for it they will come. You'll work your butt off for it, but they will come.

Best of luck to you!!

Top Bottom